Ottolenghi's confit chickpeas - anybody made it?

[Gasp0deTheW0nderD0g]

https://ottolenghi.co.uk/recipes/confit-tandoori-chickpeas

Looks lovely. I am planning to make it for a party, so scaled up, as part of a buffet. I was thinking of using several different types of beans instead of just chickpeas, and, to keep costs down and for quickness, tinned tomatoes. What I wondered was if it really needs all the garlic, as that looks like a huge amount (and I am a garlic lover). Thoughts? TIA.

Thanks so much for sharing this recipe and all the feedback everyone. Our normally fussy 7yo lapped this up. Definitely a very easy r dinner that we'll be making again. Agree with others that it needs longer than 75mins. I think more 100-120 mins.

I used tinned Napolina chick peas and 75 minutes cooking time was ample.

Just made this, it has turned out v spicy so will be serving with plain rice, the herby yoghurt, bread and extra yoghurt 😅. Will make again but without the whole chillis... Good addition to my vegan repertoire

@FairlyOddmother
DH was still feeling the effects of too much chili this morning, so we’re wondering if he might have an intolerance issue.
I also realised I’d made the rookie mistake of not scraping out the seeds from the fresh chili peppers… Oops

Not really a rookie mistake: the recipe didn't say to remove the seeds. I usually do too, but I can't say I thought it was too hot, despite my doubts.

3 chillies and 1/2 tsp chilli flakes and 2 tsp of chilli powder would make it far too hot for me and most people I know. That is a spicy recipe.

I went easy on the chilli powder, I must admit.

I was just coming in to ask about the chilli! We love it as is-I use a lot of the delicious yogurt but it's just perfectly spicy for dp. I'm trying to decide how to make it milder for use over Christmas. I don't want to reduce the Kashmiri chilli because the flavour is so good. I'm thinking of reducing the red chillis and maybe leave out the chilli flakes. Or would that I balance it? Ratio down all the chilli?

people saying it's so hot may not have used Kashmiri chilli - which is known for flavour, colour, and mild heat - but a standard chilli powder, the characteristics of which are more about heat?

I will admit I'm a chilli lover but 1/2tsp Kashmiri, 1/8tsp chilli flakes, and 2/3 mild red chilli per person doesn't seem massive to me. I would definitely not reduce the fresh chilli as they are so pretty and will add the characteristics you only get from fresh chilli.

I would reduce the chilli flakes of all the chilli components. The fresh chillis have a fresh vegetal taste as well as chilli flavour, and the Kashmiri chilli powder makes the oil a beautiful red colour as well as providing a good amount out chilli flavour without being too spicy. If you’re very sensitive you could replace it with a paprika (I wouldn’t choose a smoked one though) as that will also keep the red colour.

You could also try to pick the mildest chillis you can at the supermarket. Some of the red chillis I’ve had in a mixed red/green bag have been incredibly mild, though as we’re bad a labelling chilli varieties in the UK, it’s not a sure thing.

I wonder what it would be like with green chillis. Obviously a different dish- but it might be nice. I don't think it's hugely spicy- but a bit too much to serve to people you don't know well. I think I'll leave out the dried chillies and maybe one of the red ones and have a dish of shredded red chillis as a condiment.

I will have a look out for Kashmiri chilli. DH has had an oesophagectomy so he cannot eat very spicy food any more.

I often make something with aromatic spices for both of us then ginger mine up with a bit of chilli sauce. It isn't the same, but it is the best that I can do.

@RampantIvy Do try Kashmiri chilli-it's lovely. Mild-but such a lovely flavour.
When we had spice averse people at home we used to make quick pickled red chillies to add to mild dishes.so good. Also good on pizza!

I’ve just ordered a bunch of “fresh” spices, including the Kashmiri chilli powder from our local spice merchant. The chickpea and chicken dishes are on my menu as soon as they arrive!

Made it last night. Will definitely have it again. Pleasing level of chilli heat. I used good quality tins but next time I’m going to try it with dried chickpeas.

I have a recipe for a spiced, citrusy slaw which would have paired brilliantly with the dish, I’ll try that next time.

Flipping Tesco have substituted the chickpeas with lentils. I did the whole order specifically because I needed the chickpeas for this!

I'd probably go ahead and try it with the lentils!

I would make dal with the lentils. Same ingredients but much less oil and much shorter cooking time.It will be delicious but very different. Chickpeas hold their shape for ages-lentils mush down after 20 minutes.

Yes you wouldn't have to cook it for as long - just adjust accordingly. I still think it would taste good. You could always do tomatoes first and add lentils partway through to ensure the tomatoes have broken down to your liking. You could use less oil but I probably wouldn't - I'd want as much of it for mopping up as possible...having said that it's true, you could easily reduce by half and not miss it.

(Now I want dal) 😁😁

I’ll have Dahl another time. I’ve bought tinned.

We have this a lot and you can sub tinned tomatoes, turns it into a store cupboard meal. Not as good but quite acceptable for a simple dinner. I usually serve it with ottolenghis mejadra which is rice cooked with lentils and onions. We sometimes too would add his chermoula aubergines. Always spicy yogurt too. (Greek yogurt with chopped tomatoes, onions and cucumber, with added cumin and chilli. Looks like shit and tastes divine)

We like mejadra! I might make that too, depending on time. Otherwise they can just have the chickpeas and sourdough/pitta.

I must apologise to Ottolenghi- despite my best efforts I had to tweak it. No coriander seeds in, for some reason. Random chilli selection- but hot peppadew seemed to meet the sweet note you mentioned, so they went it.

To be honest, if it can be made from memory with a bit of license, we’ll have it far more often than if I need to actually pay attention.

@AllTangledUpInTitlesAndTiaras any chance of you sharing the recipe for spicy slaw?

@Frenchfancy I’ll see if I can find it! Might take me a while (one reason why I didn’t make it yesterday!).